Shrimp Enchiladas
With a light cheesy sauce and juicy shrimp, this is a nice change from the original version.
For sauce, in a dry hot skillet, heat onion and jalapeno until charred on all sides, and tender. Cook shrimp until pink.
Place grilled onions and peppers into a blender along with the remaining sauce ingredients and puree until smooth. Season to taste with salt and pepper. Set aside

Shrimp Enchiladas
Ingredients
- 8 6” GF corn tortillas
Filling
- ½ lb shrimp peeled & deveined
- 2 Tbsp olive oil divided
- 14 oz canned whole tomatoes drained, crushed by hand
- 1 cup GF Monterey jack cheese shredded
- ¼ cup fresh cilantro chopped
- Salt and pepper to taste
Sauce
- 1 small onion quartered
- 1 jalapeno seeded
- 1/3 cup GF chicken stock or white wine or lemon juice
- ¼ cup fresh cilantro chopped
- Salt and pepper to taste
Instructions
- Saute shrimp in 1 Tbsp oil until fully cooked. Chop then place in a bowl along with tomatoes, cheese, and cilantro. Season to taste with salt and pepper.
- Divide mixture into 8 and roll up into tortillas. Place seam side down into a greased baking dish, and brush tortilla tops with remaining oil. Bake at 375°F for 20 minutes, or until golden.
- For sauce, in a dry hot skillet, heat onion and jalapeno until charred on all sides, and tender. Place into a blender along with the remaining sauce ingredients and puree until smooth. Season to taste with salt and pepper.
- To serve, drizzle sauce over enchiladas.